Last year I missed out on my nonna’s pane di Pasqua, or ‘Easter bread’ in English, or ‘squooti’ in her Siderno, Italy dialect (don’t ask about that last one). Even if you’ve never tried it, I’m sure you have seen it: bread braided to nest or hold eggs. I’ve come to look forward to this treat every year, so much so, in fact, that it has become a staple of Easter in my mind. I didn’t want to go another year without it, so I spent all of yesterday in the kitchen with my nonna – a day she probably never saw coming, as I’ve never been ‘that’ Italian girl. I have always gone out of my way to stay as far from the kitchen as possible. Why should I help with anything domestic when my brother gets to sit with the rest of the guys in the living room? I always found it unfair, and to be honest, I still do. But it was nice having that one-on-one time with her. We didn’t have to serve anyone; we were simply having fun adapting a decades-old recipe into one that was gluten free.
Before we got down to business, my mom surprised us and popped in. Would this be a case of ‘too many cooks stirring the pot’? I’ve seen what happens when my mom, nonna, and uncle (who happens to be a chef) cook a meal together; it can very easily turn into Hell’s Kitchen. Truth be told, my mom’s presence was a godsend. She had been helping with the recipe all week, translating my nonna’s instructions into English, and actually having her in the kitchen was helpful, too. She acted as translator when the language barrier got in the way, but, more importantly, she became our unofficial ‘Overseer of Operations’ when my oh-so hard-headed nonna would try to veer away from the written instructions and toss in a few extra ingredients. Normally I’d say, ‘nonna knows best,’ and back off, but I’ve read gluten free flour mixtures can be finicky, and I didn’t want to take any risks with how this bread would turn out!